Caprese, but built into a full plate. Warm sliced chicken breast goes over greens, tomato, and fresh mozzarella, and a red onion vinaigrette pulls the whole thing together. The vinaigrette... Read more...

Hand-Cut Steak Fries

Frozen fries are engineered to be consistent, and consistency is the only thing they have on a potato you cut yourself. A hand-cut fry has irregular edges that catch the... Read more...

Ginger Scallion Sauce

This is the sauce that makes plain food worth eating. Poached chicken, steamed rice, roasted vegetables, a fried egg — anything that is honest but quiet gets loud with a... Read more...

Three pulled pork sliders with slaw on a white plate

Holy Spit Pulled Pork Sliders

Long shreds, a sharp slaw, and Holy Spit folded in warm so the pork stays juicy. Read more...

Bowl of golden roasted red potato cubes with crisp edges sprinkled with chopped fresh chives

Garlic Grapeseed Roasted Bites with Chives

Crisp-edged roasted red potatoes tossed in roasted garlic grapeseed oil and finished with fresh chives. Read more...

Basil Olive Oil Lemon Tea Cake

A single-serving ramekin cake where olive oil replaces the butter entirely. It bakes in under twenty minutes and it is the dessert people never see coming. Olive oil cakes stay... Read more...

Bowl of farro and baby spinach with basil pesto topped with sliced seared chicken and shaved Parmesan

Basil Olive Oil Pesto Chicken Over Farro

Nutty farro tossed with baby spinach and a loose basil pesto, topped with seared sliced chicken and a squeeze of lemon. Read more...

Pork chops searing over an open charcoal grill

Pig Spit Glazed Pork Chops with Apple-Onion Sauté

145°F is where pork chops changed. For decades everyone cooked them to 160°F and above out of fear, which is exactly why a generation of people think pork is dry... Read more...

Steakhouse Pan Sauce

Everything worth having in a pan sauce is already stuck to the bottom of the pan when the steak comes out. Those browned bits are concentrated flavour, and leaving them... Read more...

Crispy Skillet Steak with Champagne Deglaze

A crust is a moisture problem before it is a heat problem. Water on the surface of the steak has to boil off before the meat can brown, and while... Read more...

Cubes of caramelized brisket burnt ends over a charcoal grill

Holy Spit Ghost Pepper Burnt Ends

Burnt ends were originally the part of the brisket nobody paid for. Pitmasters trimmed the fatty point off the flat, cubed it, and threw it back in the smoker because... Read more...

Basil and Red Onion Emulsified Vinaigrette

A vinaigrette that separates on the plate was never emulsified in the first place. The fix is not more whisking — it is the right order and a little mustard,... Read more...

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